Archived posting to the Leica Users Group, 2014/03/02

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Subject: [Leica] Duck control
From: lrzeitlin at aol.com (lrzeitlin at aol.com)
Date: Sun, 2 Mar 2014 19:35:48 -0500 (EST)

 Nathan,?
The poultry swimming in your pool are ducks.
The big bird in the front of this picture is a goose. The ones in the water 
behind it are ducks.
http://gallery.leica-users.org/v/Larry+Z/Geese+and+ducks.JPG.html
You can get them to choose some other home by harassment. Train your dog to 
chase them. Shoot at them with a laser pointer. Ducks hate the red laser 
light. Chase them around your pool with a radio controlled motor boat. If 
you run out of ideas, contact me, I am the official Canada goose control 
agent for our home owner association.


With a little imagination, wild ducks make a wonderful feast. Here are some 
recipes I have collected:


Wild ducks and geese are plentiful. They have increased so dramatically in 
numbers that they threaten native birds and waterfowl. They chase children, 
befoul yards and beaches, and frighten small dogs. After a summer of grazing 
on our manicured lawns they are plump and juicy, just ready for the platter.


Most of the meat in a wild duck or goose is in the breasts. Unlike domestic 
turkey breasts the meat is dark and flavorful. It stands up well to robust 
means of cooking. Sweet fruity sauces will not rob it of its character. It 
can be roasted, smoked, stewed or baked for a mouth watering entree.


Here are some recipes I have collected. There are dozens more available on 
the on the Internet. Just search for "wild fowl recipes." Do your part to 
beautify the environment and have a delightful feast. It's a win/win 
situation.




Smoked Wild Duck Recipe


A wild cooked duck can be dry and tough, so a good recipe is a must. One of 
my favorite duck recipes starts with a soak in marinade, and ends with some 
time in the smoker. It makes for great eating.


Marinated and Smoked Wild Duck
1 cup soy sauce
1/2 cup brown sugar
1 tsp pepper
1 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp ginger


Pluck and clean the duck. You can do it yourself or the local butcher can do 
it for you. Clean up the breast halves. Slice the duck breasts into 1/2 inch 
thick strips, cutting lengthwise, and soak them in the marinade for eight 
hours.
Set up your charcoal grill for smoking by building a hot fire on one side 
and putting a pie plate of dampened wood chips on the other. Use your 
favorite wood to smoke the strips..wild duck has a lot of flavor and can 
handle a heavy smoke.
For a spicier flavor, before laying the strips in the smoker, add a few 
sprinkles of pepper flakes to the duck meat.
Smoke the duck at 200-225 Fahrenheit for one to two hours, or until the 
internal temperature is 170F. Try not to let the breasts smoke too long. 
They will start to dry out, and the sugar from the marinade can scorch.
If you don't have a smoker or a grill, you can cook this wild duck recipe in 
the oven. Just stick a toothpick through one end of each strip, and hang 
them through the upper oven rack. Set the temperature to 225F, and they'll 
be done in about 1 1/2 hours. Lay foil on the lower rack to catch the drips. 
Put your pie plate with wood chips on the foil.
Enjoy!




BBQ Duck




~ 2 wild duck breasts
~ apple juice
~ favorite bbq sauce


Wash and pat dry the breasts.
Place in a crockpot and cover with apple juice.
Cook on low 7 - 8 hours.
Remove the meat and rinse with clean water. Discard juice.
Shred the meat into pieces.
Return to crockpot and add bbq sauce.
Cook until heated through.
Serve on buns.
Enjoy!






Wild Duck Stew


~ 4 to 6 large duck breasts
~ 1/3 cup salt
~ 2 tbsp baking soda
~ water
~ 1 large onion, chopped
~ 1 stalk celery, chopped
~ 4 tbsp butter
~ 2 tbsp worcestershire sauce
~ garlic powder
~ hot sauce
~ 48 oz. beef consomme
~ salt
~ cubed vegetables like carrots, potatoes, rutabaga, turnips, etc.


Soak the breasts overnight in 1/3 cup salt, baking soda and enough water to 
cover.
Remove and pat dry. Cut into 2" cubes.
In a dutch oven or large pot, saute the onion and celery in butter.
Add the meat, worcester sauce, a liberal amount of garlic powder and hot 
sauce to taste.
Cook about 10 minutes over medium high to high heat or until brown.
Add the beef consomme and stir together. Salt to taste. Reduce heat and 
simmer 1 hour. Stir occasionally.
Add your veggies and simmer 30 minutes or until the veggies are tender. Stir 
occasionally.
This turns out very tender and so close to beef stew that even non-poultry 
eaters won't know the difference.
Enjoy!






Wild Duck with Orange Glaze
?
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 4
"This is a great recipe for wild duck. Sweet and tangy at the same time. 
Wild duck breasts are baked with a zesty orange glaze."
INGREDIENTS:
6 duck breasts
salt to taste
1 dash dry vermouth (optional)
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon caraway seeds
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold 
water, and place in baking dish. Splash with vermouth, then season with 
salt; set aside.
2. In a medium bowl, combine orange zest, orange juice, lemon juice, brown 
sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze 
over breasts in baking dish.
3. Bake in preheated oven for 30 minutes, or until no longer pink and juices 
run clear. Baste at least twice during baking.
Enjoy!


Larry Z



Replies: Reply from photo at frozenlight.eu (Nathan Wajsman) ([Leica] Duck control)
Reply from images at comporium.net (Tina Manley) ([Leica] Duck control)